Ingredients: •8 oz. bag fresh baby spinach •1/2 cup fresh raspberries •1/2 cup fresh blueberries •1/4 cup thinly sliced red onions •1/3 cup crumbled feta cheese or goat cheese •1/3 cup sliced almonds, toasted Raspberry Vinaigrette: •1 tbsp. extra-virgin olive oil •2 tsp. apple cider vinegar •1 Tbsp. chopped fresh basil •2 tsp. honey •1/2 tsp. mustard •1/2 cup fresh raspberries •Salt and black pepper Process: 1.Prepare the vinaigrette: Combine olive oil, apple cider vinegar, basil, honey, mustard, and fresh raspberries in a bowl of a food-processor. Season with salt and pepper, to taste. Pulse until smooth. 2.Prepare the salad: Put the spinach in a large serving bowl and top with the raspberries, blueberries, red onions, feta, and almonds. Drizzle with the vinaigrette. Serve immediately. Enjoy!
Avocado Strawberry Spinach Salad
Ingredients: •1 bag of fresh spinach •1 carton of strawberries •2 large avocados, sliced into cubes •1/3 cup of raw walnuts or slivered almonds •1/3 cup of crumbled goat feta or goat cheese For the Vinaigrette: •1/2 cup of balsamic vinegar •1 tbsp. of soy-sauce) •1/4 cup raw honey •1/4 cup of extra virgin olive oil •sea salt and pepper to taste Process: 1.Whisk all the vinaigrette ingredients together and store in the fridge until you’re ready to serve the salad. 2.In a serving bowl, assemble all the ingredients together and drizzle with the vinaigrette. This vinaigrette recipe makes plenty, you may store your leftover dressing in the fridge for up to 2-3 days in an airtight container. Enjoy!
Berry Arugula Salad
Ingredients: •1 Apple, large •2 tbsp. Basil, fresh •2 cups Berries, mixed •4 Fistfuls of wild arugula •1 tbsp. Clover honey •1 tbsp. Lemon juice •1/4 cup Olive oil •1/2 cup Walnuts, raw •2 tbsp. Orange juice •1/4 cup Feta or Goat cheese •Sea salt and freshly ground black pepper Process: Prepare the salad: Put the wild arugula in a large serving bowl and top with the Berries of your choice, apple, feta or goat cheese, and walnuts. Add the rest of the ingredients and serve immediately. Enjoy!
Berry Spinach Pasta Salad
Ingredients: •1 1/2 cups rotini •noodles/or other pasta •3 cups spinach •1 cup strawberries, sliced or chopped •1/2 cup raspberries •1/2 cup blackberries •1 cup blueberries •1 avocado, diced •1/3 cup feta crumbles For the Lemon Poppy seed Vinaigrette: •1/4 cup balsamic vinegar •1/4 cup olive oil •1/2 cup lemon juice •1/4 cup honey •2 tsp. brown mustard •1/4 cup diced shallot •1 Tbsp. poppy seeds Process: 1.Cook rotini according to package instructions, drain and set aside to cool. 2.In a large bowl, place the spinach and top with berries, rotini noodles, avocado and feta. 3.For the vinaigrette: Combine all ingredients, besides poppy seeds, in a blender and mix until well-combined. Stir in poppy seeds and pour into a dressing bottle or other container for serving. Drizzle over the salad, toss to combine and serve! Enjoy!
Watermelon Berry Summer Salad
Ingredients: •5 heaping cups seedless watermelon, rind removed and chopped in cubes (½ - 1-inch pieces) •2 heaping cups strawberries, hulled and sliced •1½ cups blueberries •1½ cups raspberries •½ cup fresh mint, thinly sliced •¼ cup pure honey •2 tbsp. fresh lime juice (1 lime) Process: 1.Place all the prepped ingredients into a large bowl. 2.Gently toss to distribute the ingredients (be careful not to break the raspberries). 3.Can be enjoyed immediately, but best to cover with plastic wrap and refrigerate for at least an hour prior to serving to allow the flavors to marry together. Best served cold. Enjoy!
Cranberry Blueberry Salad with Blueberry Balsamic Dressing
Ingredients: •1 cup blueberries •1 4-5 oz. bag spring mix salad greens •1/2 English cucumber, chopped •1/2 cup mandarin orange segments •1/4 cup dried cranberries •2-4 TBSP roasted unsalted sunflower seeds BLUEBERRY BALSAMIC DRESSING: •1 cup blueberries •1/3 cup balsamic vinegar •2 TBSP red wine vinegar •2 TBSP mustard •1 TBSP honey •1 tsp. salt I use sea salt •1/8 tsp. black pepper •1/2 cup avocado oil, olive oil works too Process: 1.First make your dressing: In a food processor or blender, combine all dressing ingredients except for the avocado oil. Blend until blueberries are completely pureed, then use the little top cut-out to drizzle in the avocado oil at the end. Once dressing is emulsified you're good to go! 2.Wash + dry your greens. 3.Combine with cucumber and blueberries, then toss with a drizzle or two of dressing. Add extra as desired. 4.Top with mandarin orange segments, dried cranberries, and sunflower seeds and serve! Enjoy!
Ingredients : • 350 gr. fresh cranberries • 1 cup granulated sugar • 1/2 cup fresh squeezed orange juice • 1/2 teaspoon ground cinnamon • 1/2 cup water Process: 1. Place the sugar, water, and orange juice in a sauce pan and stir over medium heat, until the sugar dissolves. 2. Add the orange zest, cranberries and ground cinnamon and stir to combine. Cook about 2-3 minutes until the cranberries begin to pop. Reduce the heat to medium low and simmer about 5 minutes longer, until the berries have all popped. 3. Let stand at room temperature until completely cool. Cover with plastic wrap and chill in the refrigerator for a few hours. Cranberry sauce thickens as it cools, so it’s best when it’s been refrigerated for several hours and served cold. Cranberry orange sauce will keep for up to 2 weeks in the refrigerator, or in the freezer for up to 3 months. This cranberry sauce is perfect next to your turkey for Christmas dinner! Also go well with : grilled cheese/ pancakes/ muffins/ yogurt/ smoothies/ toast and more!! Enjoy!!